CN112841257A - 一种提高煎炸油和油炸食品稳定性的复配抗氧化剂及其制备方法 - Google Patents
一种提高煎炸油和油炸食品稳定性的复配抗氧化剂及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种提高煎炸油和油炸食品稳定性的复配抗氧化剂及其制备方法，通过主抗氧化剂各物质之间的协同作用以及与助抗氧化剂的协同作用，可以抑制煎炸油中由热氧化反应导致的酸价、极性组分和羰基价的增长，以及由聚合反应导致的极性组分的增长；降低油炸食品在储存过程中过氧化值、丙二醛含量的增长速率，抑制哈喇味等异味的产生，不仅能有效提高煎炸油的氧化稳定性，而且能随油脂“携带进入”到油炸食品中，继续起到抗氧化作用，延长油炸食品的保质期。
Description
技术领域
本发明属于食品高温煎炸抗氧化技术领域，具体涉及一种提高煎炸油和油炸食品稳定性的复配抗氧化剂及其制备方法。
背景技术
油炸是一个十分复杂而又非常重要的操作单元，被广泛用于食品工业、餐饮业和家庭烹饪。在适当条件下油炸食品具有诱人的风味，金黄色的表层及酥脆的质地和口感，因而深受消费者的喜爱。但是当油炸温度过高、时间过长时，煎炸油会发生多种物理、化学变化，并渗入食物成为其组成成分，对食物品质和营养价值产生影响。而煎炸油质量的好坏将直接影响到油炸食品的质量安全与消费者的健康。油脂在深度煎炸过程生成的主要产物为游离脂肪酸，小分子醇，醛，酮，酸，内酯和烃类化合物，甘油二酯和甘油单酯，环化和环氧化合物，反式异构体，三酰甘油酯单体，二聚物及低聚物等。除了因煎炸油在煎炸过程中发生劣变带来的危害物外，煎炸食材自身的成分也可能与煎炸油发生反应，或在高温下生成一些有害物，这些有害物包括反式脂肪酸、丙烯酰胺、杂环胺、3-氯丙醇酯、多环芳烃等。
油脂在油炸过程中会与空气、食物中的水等成分相互作用，同时油脂长时间暴露在高温条件(150～200℃)下，会引发一系列的复杂反应，包括氧化反应、水解反应和聚合反应等，生成大量挥发性和非挥发性产物，同时也会对油脂和油炸食品的感官特性、物理化学性质和营养价值等方面造成一定的影响，从而使油脂和油炸食品的成分和特征发生变化。食品工业中对于延缓油脂及含油脂食品氧化变质的方法有很多种，而添加一定量的抗氧化剂已被认为是最为行之有效且经济成本较低的方法之一。目前国内占主导的抗氧化剂仍为合成的BHT、BHA、TBHQ等，合成抗氧化剂具有潜在的毒性和致癌作用，而且在高温下易挥发、分解，故不适于作为高温油炸用抗氧化剂。Warner等采用放射性元素14C标记法研究了TBHQ、BHA、BHT在高温煎炸过程中的变化情况，结果发现这三种合成抗氧化剂都出现很大程度的损耗，且主要以母体挥发的形式而损耗，少量发生转化。大多数植物油都含有内源性抗氧化剂，比如生育酚类、酚类、甾醇类、类胡萝卜素类、磷脂类、木脂素类等，这也导致了不同油脂的热稳定性和氧化稳定性存在差异性。内源性成分存在的缺点包括抗氧化活性较弱、热稳定性差、油脂加工过程中易损失等，比如生育酚的热稳定性差，在高温煎炸过程中主要以氧化和热降解而损耗，芝麻酚由于它的易挥发性和热不稳定性使得它在煎炸体系中的应用受阻。由于植物油中缺少一定量的抗氧化增效剂，抗氧化反应机制单一，这也是导致内源性抗氧化剂对煎炸油的保护效果不佳的原因。
发明内容
本发明的目的在于克服现有技术的不足之处，提供一种提高煎炸油和油炸食品稳定性的复配抗氧化剂及其制备方法，通过主抗氧化剂各物质之间的协同作用以及与助抗氧化剂的协同作用，可以抑制煎炸油中由热氧化反应导致的酸价、极性组分和羰基价的增长，以及由聚合反应导致的极性组分的增长；降低油炸食品在储存过程中过氧化值、丙二醛含量的增长速率，抑制哈喇味等异味的产生，不仅能有效提高煎炸油的氧化稳定性，而且能随油脂“携带进入”到油炸食品中，继续起到抗氧化作用，延长油炸食品的保质期。
本发明的目的是通过以下技术方案实现的：
一种提高煎炸油和油炸食品稳定性的复配抗氧化剂，按照重量份计，包括如下组分：
进一步地，所述复配抗氧化剂，按照重量份计，包括如下组分：
进一步地，所述维生素C是指以乙基纤维素为壁材包埋的维生素C微囊。
进一步地，所述助溶剂为食用乙醇。
进一步地，所述植物油脂为棕榈液油、大豆油、菜籽油、葵花籽油、玉米油和花生油中的至少一种。
本发明中，以迷迭香提取物、茶多酚和藤茶提取物作为主抗氧化剂，迷迭香提取物为油溶性物质，易在油相中发挥清除脂质自由基，猝灭单线态氧；而茶多酚和藤茶提取物为亲水性物质，易集聚在油水界面清除自由基，并且被排斥至油气界面，形成保护油脂的屏障，不仅可以提供氢原子给脂质自由基，阻断自由基的链式反应，还能与诱导氧化的过渡金属离子络合，三者在油相内部、油水界面和油气界面共同作用，使得整个油炸体系更加稳定。同时，迷迭香提取物更易于向烷基自由基和烷氧自由基供氢，而茶多酚和藤茶提取物更易与烷过氧自由基结合，三者共同存在时其因抗氧化作用发生转化而损耗的速率明显放缓，有利于延长复配抗氧化剂对煎炸油和油炸食品的有效作用时间。抗坏血酸棕榈酸酯和维生素C则作为助抗氧化剂，能降低油炸体系中的氧含量，还原氢过氧化物，并通过自身被氧化和提供H给主抗氧化剂自由基使其再生，减慢了主抗氧化剂的损耗，有利于延缓煎炸油和油炸食品的氧化进程。
总之，本发明通过主抗氧化剂各物质之间的协同作用以及与助抗氧化剂的协同作用，可以抑制煎炸油中由热氧化反应导致的酸价、极性组分和羰基价的增长，以及由聚合反应导致的极性组分的增长；降低油炸食品在储存过程中过氧化值、丙二醛含量的增长速率，抑制哈喇味等异味的产生，不仅能有效提高煎炸油的氧化稳定性，而且能随油脂“携带进入”到油炸食品中，继续起到抗氧化作用，延长油炸食品的保质期。
本发明还提供了上述复配抗氧化剂的制备方法，包括如下步骤：
(1)按设定比例，将迷迭香提取物加入到植物油脂中，在85～90℃下持续搅拌至溶解完全，过滤得到油相物；
(2)将茶多酚、藤茶提取物、抗坏血酸棕榈酸酯和维生素C，加入到助溶剂中，在50～60℃下持续搅拌至均匀分散，得到预混物；
(3)将步骤(2)得到的预混物缓慢加入到油相物中，并在50～60℃下持续搅拌，充分混合30～45min即可。
本发明中的复配抗氧化剂可以用于日常的煎炸油和油炸食品中，例如煎炸油为棕榈液油、大豆油、菜籽油、棉籽油、花生油、玉米油、葵花籽油、油茶籽油、米糠油、橄榄油等，油炸食品为麻花、油条、薯片、花生、鸡翅等，其添加量仅为煎炸油质量的0.1％～0.3％，使用时直接将复配抗氧化剂加入煎炸油中搅拌溶解或均匀分散即可。
与现有技术相比，本发明具有如下有益效果：
1.本发明中，以迷迭香提取物、茶多酚和藤茶提取物作为主抗氧化剂，迷迭香提取物为油溶性物质，易在油相中发挥清除脂质自由基，猝灭单线态氧；而茶多酚和藤茶提取物为亲水性物质，易集聚在油水界面清除自由基，并且被排斥至油气界面，形成保护油脂的屏障，不仅可以提供氢原子给脂质自由基，阻断自由基的链式反应，还能与诱导氧化的过渡金属离子络合，三者在油相内部、油水界面和油气界面共同作用，使得整个油炸体系更加稳定。
2.本发明中迷迭香提取物更易于向烷基自由基和烷氧自由基供氢，而茶多酚和藤茶提取物更易与烷过氧自由基结合，三者共同存在时其因抗氧化作用发生转化而损耗的速率明显放缓，有利于延长复配抗氧化剂对煎炸油和油炸食品的有效作用时间。
3.本发明中抗坏血酸棕榈酸酯和维生素C则作为助抗氧化剂，能降低油炸体系中的氧含量，还原氢过氧化物，并通过自身被氧化和提供H给主抗氧化剂自由基使其再生，减慢了主抗氧化剂的损耗，有利于延缓煎炸油和油炸食品的氧化进程。
4.本发明的复配抗氧化剂中的迷迭香提取物、茶多酚、藤茶提取物都具有良好的热稳定性，不易挥发和高温分解，且属于天然抗氧化剂，安全性高。
5.本发明将亲脂性和亲水性物质复配，使用助溶剂，使得亲水性物质在油脂中溶解或均匀分散，形成了较为稳定的复配体系，且配方中未使用乳化剂和消泡剂等添加剂，制备方法简单，容易操作。
总之，本发明通过主抗氧化剂各物质之间的协同作用以及与助抗氧化剂的协同作用，可以抑制煎炸油中由热氧化反应导致的酸价、极性组分和羰基价的增长，以及由聚合反应导致的极性组分的增长；降低油炸食品在储存过程中过氧化值、丙二醛含量的增长速率，抑制哈喇味等异味的产生，不仅能有效提高煎炸油的氧化稳定性，而且能随油脂“携带进入”到油炸食品中，继续起到抗氧化作用，延长油炸食品的保质期。
具体实施方式
为了更好地理解本发明技术内容，下面提供具体实施例，对本发明做进一步的说明。
本发明实施例所用的材料、试剂等，如无特殊说明，均可从商业途径得到。
本发明实施例所用的实验方法如无特殊说明，均为常规方法。
本发明中，各提取物的提取工艺均为常规工艺，例如：
迷迭香提取物的提取工艺为：以迷迭香干叶为原料，采用乙醇浸提工艺，提取液趁热过滤，活性炭脱色，再过滤，滤液经过真空浓缩获得迷迭香提取物。
藤茶提取物的提取工艺为：以藤茶叶为原料，采用乙醇浸提工艺，提取液趁热过滤，活性炭脱色，再过滤，滤液真空浓缩至浸膏状，然后加热水搅拌分散，低温冷却结晶，离心收集沉淀物，经真空干燥后得到藤茶提取物。
橄榄叶提取物的提取工艺为：以油橄榄叶为原料，采用乙醇浸提工艺，提取液趁热过滤，活性炭脱色，再过滤，然后通过大孔吸附树脂进行分离纯化，洗脱液进行减压浓缩后过滤，经喷雾干燥后得到橄榄叶提取物粉末。
以乙基纤维素为壁材包埋的维生素C微囊制备工艺为：采用流化床喷涂法，包衣方式为底喷，用95％乙醇溶解乙基纤维素作为包衣液，先将维生素C粉末放入流化床，预热一段时间，然后打开恒流泵输送包衣液，芯材在流化床内完成混合、成粒、包衣过程。
实施例1
根据表1的配方，制备复配抗氧化剂，包括如下步骤：
(1)称取迷迭香提取物，加入到大豆油中，在85℃下持续搅拌至溶解完全，过滤，弃除滤渣，得到油相物；
(2)称取茶多酚、藤茶提取物、抗坏血酸棕榈酸酯和维生素C微囊，加入到食用乙醇中，在55℃下持续搅拌至均匀分散，得到预混物；
(3)将步骤(2)得到的预混物缓慢加入到油相物中，并在55℃下持续搅拌，充分混合40min即得。
实施例2
同实施例1，区别仅在于配方不同，参见表1。
实施例3
同实施例1，区别仅在于配方不同，参见表1。
对比例1
同实施例2，区别仅在于不添加茶多酚和藤茶提取物，参见表1。
对比例2
同实施例2，区别仅在于不添加茶多酚，参见表1。
对比例3
同实施例2，区别仅在于不添加藤茶提取物，参见表1。
对比例4
同实施例2，区别仅在于不添加抗坏血酸棕榈酸酯和维生素C微囊，参见表1。
对比例5
同实施例2，区别仅在于不添加抗坏血酸棕榈酸酯，参见表1。
对比例6
同实施例2，区别仅在于不添加维生素C微囊，参见表1。
对比例7
同实施例2，区别仅在于将茶多酚替换为橄榄叶提取物。
对比例8
同实施例2，区别仅在于将茶多酚替换为竹叶抗氧化物。
表1各实施例和对比例中复配抗氧化剂的配方成分及含量(重量份)
为验证本发明制得的复配抗氧化剂在煎炸油和油炸食品中的作用效果，通过将上述实施例1～3和对比例1～8制得的复配抗氧化剂进行以下试验，空白组中未添加任何抗氧化剂。
煎炸油质量检测：
称取棕榈液油和葵花籽油按比例1:1混合的煎炸油2.5kg，先将温度提高到100℃，在煎炸油中分别加入实施例1～3和对比例1～8的复配抗氧化剂，添加量为0.2wt％，搅拌5～10min，以确保其充分溶解，空白组步骤一样。然后将油温升到175±5℃，并恒温20min。将切好的土豆片(厚度1.5至2mm)油炸3～4min，取出沥干油，每天油炸8批，每批间隔1h，油炸持续3天。分别于0、8、16、24h取油样放入冰箱4℃下保存，直至分析。
分析检测煎炸油中酸价、极性组分、羰基价和p-茴香胺值等指标。其中，采用OS270型食用油品质检测仪测定极性组分，测定时油温应保持在60℃以上，按照GB 5009.229、GB5009.230分别测定酸价和羰基价，按照GB/T 24304测定p-茴香胺值。
表2煎炸油的酸价和极性组分变化情况
表3煎炸油的羰基价和p-茴香胺值变化情况
根据表2和表3的数据显示，本发明的复配抗氧化剂对煎炸油都具有良好的抗氧化性，能有效抑制煎炸油酸价、极性组分、羰基价和p-茴香胺值的增长，从而提高煎炸油的稳定性，延长其使用寿命。
油炸薯片储藏试验：
选取由空白组、实施例2、对比例1～8获得的0～16h油炸的薯片，用普通自封袋包装，密封，放入实验室食品柜中，常温避光储存8个月后对油炸薯片异味进行感官评价，同时分别测定不同储藏时间段的油炸薯片丙二醛含量。
表4油炸薯片异味感官评分标准
表5油炸薯片的异味评分结果
| 不同油炸阶段(h) | 0～4 | 4～8 | 8～12 | 12～16 |
| 空白组 | 3.0 | 5.0 | 6.0 | 6.0 |
| 实施例2 | 1.0 | 1.25 | 1.75 | 2.25 |
| 对比例1 | 1.5 | 2.0 | 2.75 | 3.5 |
| 对比例2 | 1.25 | 1.75 | 2.5 | 3.25 |
| 对比例3 | 1.25 | 2.0 | 2.5 | 3.25 |
| 对比例4 | 1.5 | 2.5 | 3.0 | 3.75 |
| 对比例5 | 1.25 | 1.75 | 2.25 | 3.0 |
| 对比例6 | 1.5 | 2.25 | 2.75 | 3.75 |
| 对比例7 | 1.5 | 2.0 | 2.75 | 3.5 |
| 对比例8 | 1.5 | 2.0 | 3.0 | 3.5 |
从薯片的异味评分结果来看，经过8个月常温避光储藏后，含有复配抗氧化剂的薯片异味评分相对较低，空白组在不同油炸阶段的薯片异味或酸败味最为明显，气味刺鼻难闻，添加本发明的复配抗氧化剂后能有效延缓薯片酸败味的产生，并且前1～8小时油炸的样品还保持着薯片特有的香味。
表6油炸薯片的丙二醛含量随储存时间的变化
根据表6实验数据显示，含有复配抗氧化剂的薯片在储存期间产生的丙二醛含量均显著降低，这与薯片的异味评分结果具有一定相关性，说明它能够有效延缓薯片发生氧化酸败，抑制丙二醛等次级氧化产物的产生，从而延长薯片的货架期。
Claims (6)
1.一种提高煎炸油和油炸食品稳定性的复配抗氧化剂，其特征在于，按照重量份计，包括如下组分：
2.根据权利要求1所述的一种提高煎炸油和油炸食品稳定性的复配抗氧化剂，其特征在于，所述复配抗氧化剂，按照重量份计，包括如下组分：
3.根据权利要求1或2所述的一种提高煎炸油和油炸食品稳定性的复配抗氧化剂，其特征在于：所述维生素C是指以乙基纤维素为壁材包埋的维生素C微囊。
4.根据权利要求1或2所述的一种提高煎炸油和油炸食品稳定性的复配抗氧化剂，其特征在于：所述助溶剂为食用乙醇。
5.根据权利要求1或2所述的一种提高煎炸油和油炸食品稳定性的复配抗氧化剂，其特征在于：所述植物油脂为棕榈液油、大豆油、菜籽油、葵花籽油、玉米油和花生油中的至少一种。
6.权利要求1-5任一项所述的复配抗氧化剂的制备方法，其特征在于，包括如下步骤：
(1)按设定比例，将迷迭香提取物加入到植物油脂中，在85～90℃下持续搅拌至溶解完全，过滤得到油相物；
(2)将茶多酚、藤茶提取物、抗坏血酸棕榈酸酯和维生素C，加入到助溶剂中，在50～60℃下持续搅拌至均匀分散，得到预混物；
(3)将步骤(2)得到的预混物缓慢加入到油相物中，并在50～60℃下持续搅拌，充分混合30～45min即可。
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